“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Friday, 30 October 2009
When I was growing up, you could tell what night of the week it was just by what we were having for supper.
Saturday night we had comfort food. It would be either stew or baked beans or something like that. On Sunday we had a big dinner . . . probably a roast of one kind or another. Mondays was leftovers from Sunday dinner . . . Tuesdays, spaghetti . . . Wednesdays, porkchops . . . Thursdays, chicken . . . and then the piece de resistance was Friday night . . .
HOT DOG night!
My mom made the best hotdogs in the world!! All the kids in the neighborhood would vie to be invited over for hotdog night. She used to buy the hotdog buns that had soft bread sides. They were buttered and toasted in the sandwich grill, until they were buttery brown all over, just like a grilled cheese sandwich. The weiners were toasted on the grill as well. Sometimes she would even split the weiners down the middle, so that they opened out flat like a book, and the insides got all tasty and crispy too. Grilled onions and all the hot dog accompaniments were on offer of course . . . relish, mustard, ketchup.
She'd wrap each one up in paper kitchen towelling to keep them warm, and we'd each be allowed to have two of them. Let me tell you . . . they were a real treat!
Can you tell that I just love hotdogs????
That was one thing I missed a lot when I first moved over here. I couldn't find them anywhere.
Well, that's not entirely true. I lie . . .
I was able to find these. Tinned hotdogs. UGH . . . there's no other word for them, and yet they sell loads. They also sell them soaked in brine . . . in jars. DOUBLE UGH.
To a hotdog connoiseur, they just didn't cut the mustard!!! (every pun intended, tee hee) They are the 'WURST' (double tee hee)
Anyways, I have since been able to find fresh ones . . . and whilst they are still not as good as the ones back home . . . they are still loads better than the tinned or brined ones.
The best hotdogs of all, of course, are the ones back home that you get at country fairs or at ball games . . . oh and from street vendors of course . . . or the 400 Flea Market just outside of Barrie, Ontario.
Ahh . . . the smell of frying onions . . . it gets you everytime . . .
This is my take on a delicious memory, my own personal tribute to my mother's hotdog nights.
It is Friday after all . . .
*Ball Park Pizza for Two*
If you are a fan of hotdogs, you will love this cosy little pizza. It's just the perfect size for two to share.
110g self raising flour
25g of butter
4 TBS milk
2 ounces of grated sharp cheddar cheese
4 smoked frankfurters, cut into 1/2 inch sliced
2 heaping dessert spoons of barbeque sauce
1/2 of a small onion, peeled and chopped
1 heaping dessertspoon of hotdog relish
1 TBS of American style yellow mustard
4 ounces shredded sharp cheddar cheese
Pre-heat the oven to 200*C/400*F. Sift the flour into a bowl. Rub in the butter until it resembles breadcrumbs. Stir in the cheese. Mix well, then stir in the milk with a fork, until you have a soft dough.
Butter a large baking tray and press the dough out onto the tray to a 9 inch round, about 1/4 inch thick. (The thinner the dough the crisper your crust will be)
Mix together the sliced frankfurters, onion, barbeque sauce, hotdog relish and mustard. Sprinkle this over top of the dough, leaving a 1 inch border all the way around. Top with the shredded cheese.
Bake in the heated oven for 15 to 20 minutes, until crispy and brown on the bottom and the cheese is bubbling.
Note - instead of a scone type of dough, you can use regular pizza type dough, and make a larger pizza for the family. Just increase the amounts of the toppings.